Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Knife
Lemon grater
Lemon squeezer
Oven mitts
Rolling pin
Sieve
Tablespoon
Teaspoon
Timer
Whisk
Wooden rolling pin guides
Cutting board
Kitchen scales
Shaped cutter
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Dough
Grate the zest from the lime into a bowl, squeeze out the juice, set aside.
Mix the flour and salt in a bowl. Cut the butter into pieces, add, rub together using your hands to form an even, crumbly mixture.
Beat the egg white and icing sugar, add to the butter mixture, quickly combine to form a soft dough.
Biscuits
Roll out the dough in batches to approx. 4 mm thick between two sheets of baking paper, cover and chill for approx. 1 hr. Cut out a range of stars, place on two baking trays lined with baking paper.
Bake
Approx. 10 mins. per tray in the centre of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.
Mix the icing sugar with 3 tbsp of the reserved lime juice to make a thick icing.
Decoration
Mix the raspberry crumble with water, strain through a sieve, mix with ½ tbsp of the white icing.
Gradually add the red icing to the white icing, create a marble effect using a wooden skewer. Leave the biscuits to dry on a rack.
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